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Topic: Weihenstephan yeast problem?? (Read 2402 times)

Has anyone had a problem with this yeast? I've used it many times and always got a banana or clove scent. This one has no characteristics of either. Fermented for 2 weeks at 68 deg. then transferred to a keg for 1 week at room temp. low 70's. Forced carbed and now it's been carbed for 10 days. It looks perfect but taste is off. Sulfur/yeast-trub type smell and taste.

If sulfur is a huge problem try racking the beer through a bit if copper, or add copper directly to fermentor/bright. You might find adding some copper to your kettle helps clear up future problems. Fwiw this strain does better at cooler temps, like 62-64. I pitch my yeast as low is 58 degrees.

I never bother with the wyeast/white labs temp guides, and almost always go a few degrees below suggested range. That said, you didn't ferment too high but I think you will find more balance between the flavored if you start out as little lower.

I don't think you over pitched, but if the starter was too small or you did not provide adequate aeration/nutrients you could have done some damage to the population. A 1L starter may be too small unless you are constant agitation/aeration.

When I brew hefeweizens I usually make a 1L starter and hit with pure 02 and some nutrients and pitch during high krausen. That's my preferred method, or I pitch 2 packs/vials per 5 gallons of wort.

That said, I've had similar problems with this strain and found that adding copper to BK and nutrient helped clear up the sulfur. I can't remember exactly but I remember wheat malt may be deficient in some nutrient. Someone correct me if I'm wrong.